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Crumbed White Anchovies

Crumbed White Anchovies

200g marinated white anchovies
½ cup Girolomoni 00 flour
2 free-range eggs, whisked
180g Sabato Parmigiano and herb breadcrumbs
½ cup extra virgin olive oil (EVO), for frying

For the salsa:
3 medium sized tomatoes, seeded and chopped
½ red onion, finely chopped
1 clove garlic, crushed
1 Tbsp Salvagno extra virgin olive oil (EVO)
3 tsp Vincotto vinegar
Pinch caster sugar
¼ cup Italian parsley, finely chopped
Sea salt and freshly ground black pepper

Place the flour, egg and breadcrumbs in separate bowls. One at a time, dredge the anchovies in flour, egg, then the breadcrumbs to coat.

Heat the EVO in a fry pan. Add the anchovies in batches and fry until golden, approximately 1 minute each side. Drain on a paper towel.

 To make the salsa, combine all the ingredients in a bowl, then spoon a little onto each fried anchovy before serving.

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Sabato


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